Prep the shrimp (run under cool water to thaw if they're frozen, peel them, and remove the tails). Boil a pot of water to cook them, and fill a medium-sized bowl with cold water and ice cubes. Once the water is boiling, add the shrimp and cook for 2-3 minutes. Drain the shrimp and add them to the ice bath to stop them from cooking further. Let them cool in there for a few minutes prior to draining them and patting them dry with paper towel.
Meanwhile, add all dressing ingredients to a small bowl and stir together thoroughly. Give it a taste and adjust seasonings as needed (this dressing is quite zippy so start with half the horseradish and taste if you're unsure!). Prep the other ingredients (onion, celery, cucumber), and add them to a salad bowl.
Add the shrimp to the salad bowl and toss with the dressing (this makes a lot of dressing so feel free to not use it all if you prefer). I like to chill the salad for 30 minutes or so prior to serving (cover and refrigerate). Serve on a bed of butter leaf lettuce if desired.
Serves 4-6 depending on how much people eat.
If you don't have any/don't want to buy horseradish, try subbing with Dijon mustard (start with 1/2 tbsp and add more as needed).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.